Gluten Free Pastry is a nice, light, fluffy addition to your baking repertoire.  This easy recipe is a little more delicate than regular pastry but rolls out well and will complement any of your baking creations.

When making a pie I roll it out between pieces of plastic wrap sprinkled with flour.  That way I can use the bottom plastic to help flip the pastry into the pie plate. For pie patties I just use the plastic wrap over the top.

This recipe makes enough pastry for a double crust pie or for a dozen pie patties as pictured in this description.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Gluten Free Pastry I beat an egg in a small bowl with some vinegar and cold water.  Then I set the bowl aside.

Next I measured some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar and a bit of salt into a mixing bowl.

After blending them together I added in some shortening.

I used a pastry cutter to blend the shortening into the flour until the mixture resembled small peas.

Then I added in the egg mixture I had set aside earlier.

I stirred the ingredients together and finished by using my hands to knead the dough into a ball which I then divided into 2 balls of pastry.

This time I was making pie patties so I did not put plastice wrap on the bottom but just put down some gluten free flour for rolling.  If making a pie I lay out plastic wrap first and then the flour.

Next I flattened the pastry into a disc, sprinkled it with flour and then placed a sheet of plastic wrap on top to prevent the roller from sticking to the dough.

After it was rolled out to the desired thickness I used a 3″ cookie cutter to make rounds for the pie patties.

For a pie I would use the bottom plastic wrap to help invert the dough and drop it into a pie plate.

For a single crust pie I would bake Gluten Free Pastry in a preheated 425F oven for 10 to 12 minutes.

For a filled pie, follow directions for that pie.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Some Recipes Where You Can Use This Pastry…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Pastry:

• 1 egg, large beaten
• 2 tbsp white vinegar
• 2 tbsp cold water
• 2 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup shortening

How to Make Gluten Free Pastry:

1. Mix the beaten egg, vinegar and cold water in a small bowl. Set aside.
2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar and salt into a mixing bowl.
3. Measure in the shortening and use a pastry cutter and blend until mixture resembles small peas.
4. Stir the egg mixture into the dry ingredients.
5. Knead to form a ball.
6. Divide into 2 balls.
7. Roll out the balls, one at a time, on a piece of plastic wrap sprinkled with flour. Sprinkle dough with a bit of flour. Place plastic wrap on top as well to prevent roller from sticking to dough.
8. Remove the top sheet and use the other to help invert the dough and drop it into a pie plate.
9. For single crust pie bake in preheated 425F oven for 10-12 minutes.
10. For filled pie, follow directions for that pie.
11. Enjoy!